Forgot the Meat Lasagna

Lasagna sans Italian Sausage


prep 0:30       total 2:00


8 servings



12 lasagna sheets
1 28 oz, can crushed tomatoes
1 6 oz. can tomato paste
5 garlic cloves
1 md. white onion, chopped
1 T sugar
1 cup beef stock
1 lb. roughly chopped mushrooms
10 oz. frozen spinach (thawed and drained) or
use fresh if you prefer
Italian seasoning - parsley - oregano, salt and pepper -- to taste
1 lg. egg
15 oz. ricotta cheese
2 cups Mozzarella or
Italian blend cheese, shredded
1 cup parmesan cheese


In a large pot or dutch oven combine the crushed tomatoes, tomato paste, garlic, onions, sugar, and seasonings. Allow this to simmer for an hour or so to bring flavors together. Add the mushrooms and broth after 30-40 minutes.

In a bowl combine egg, spinach, ricotta, and parmesan.

Coat the bottom of a casserole dish with a bit of the tomato sauce and begin layering: pasta, cheese/egg mix, tomato sauce, shredded cheese. The final layer should be the shredded cheese. Since the pasta is going in uncooked be sure to cover it well with sauce, the pasta will cook nicely. (Does not have to be the "no boil" type -- this works with any pasta.)

Bake for 30 minutes at 350 or until bubbly. Pop it in the broiler for a few minutes to nicely brown the top if you want.

(Servings -- depends on how much you like to eat. Divided into 8 servings, this recipe is 380 cals per serving.)

Author's Comments

My son surprised me with a visit this weekend and I went to the store to get the makings of lasagna for him, including Italian sausage which was rather expensive at the market near my house and I almost didn't get it. When I made the lasagna the next day I completely forgot about the sausage! So, we had a rather delicious no meat lasagna!

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